Peel the sweet potato, potato, carrot, parsnip and turnip, and cut into sticks about 3 inches long and approximately 1/2 inch thick.

Place veggies in a single layer on sheet tray and drizzle olive oil over them to coat, then toss them with your hands to ensure they are all evenly coated. Bake for 45-60 minutes until golden brown.

Melt butter in a small saucepan. Add sugar and stir over low heat until the sugar is dissolved. Add the Ginger Citrus Blend and the water and stir to incorporate everything. Bring to a boil, then reduce heat to low simmer, uncovered for 5 minutes or until the mixture has reduced and thickened slightly.

Pour the glaze over the bakes vegetables; toss to coat and return to the oven for approximately 5 minutes. Serve immediately with baked fish.